WINE SELECTION

WINES AGED IN ACACIA AND OAK BARRELS

The grapes for the production of wines of this series are processed by grape-stomping. Maceration of trampled grapes takes several hours to days. When done in large oak vats, maceration takes up to several months. In exceptional cases, whole grapes are pressed. Furthermore, the wines mature on coarse yeast in acacia and oak barrels (origin of wood in the Czech Republic - PLA White Carpathians, Hungary - Erdőbénye, Austria and France). No sulfur or other chemicals are added during the spontaneous fermentation and maturation of such wine. Just before bottling, the wines are either slightly clarified or bottled without preservatives or filtration. Wines of this series can be single-varietal or cuvée. We have also joined forces with local artists to create captivating labels inspired by local nature and the impressions of the wine.

AUTENTISTA19 (sold out)

Riesling, Müller Thurgau 2019

Dry white wine. Strong terroir, herbal, wild, energy, orange.

White wine from Chardonnay (40 %), Gewürtztraminer (40 %) and Grüner Veltliner (20 %). Made from vineyards near the National Park Thaytal in bio cultivation. Maceration 2 weeks on the skins. No added yeast. Matured in French oak. No filtration, no clarification. Zero added sulfur. Label painted by Klaudie Švrčková.

Alcohol: 12,0 % vol.

LUNARIA20 (sold out)

Müller Thurgau

Dry white wine. Strong terroir, wild, energy, funky.

White wine from 100% Müller Thurgau. Made from vineyards near the National Park Thaytal in bio cultivation. Maceration a few hours on the skins. No added yeast. Fermented and matured in French oak. No filtration, no clarification. Zero added sulfur. Label painted by Karlito Halouzka.

Alcohol: 11,0 % vol.

LUNARIA20 ORANGE

Pinot Gris

Dry orange wine. Strong character, herbal, wild, spices.

Orange wine from 100% Pinot Gris. Made from vineyard from Oblekovice - Načeratický kopec in bio cultivation. Maceration 2 weeks on the skins. No added yeast. Matured in French and American oak. No filtration, no clarification. Zero added sulfur. Label painted by Karlito Halouzka.

Alcohol: 13,0 % vol. 

RIESLING20 (sold out)

Riesling

Dry white wine. Strong terroir, elegant, high acidity, crisp salty, energy.

White wine from 100% Riesling. Typical and clean taste of Riesling from terroir Načeratický kopec. Made from vineyards in bio cultivation. Maceration 12 hours on the skins. No added yeast. Matured in French oak. No filtration, no clarification. Total sulfur 30mg/l.

Alcohol: 12,0 % vol.

SAUVIGNON

2020

Dry white wine. Strong terroir, energy, high acidity, character.

White wine from 100% Sauvignon. Typical and strong taste of Sauvignon from terroir Načeratický kopec. Made from vineyards in bio cultivation. Maceration 6 hours on the skins. No added yeast. Matured in French oak. No filtration, no clarification. Total sulfur 25mg/l.

Alcohol: 12,0 % vol.

VELTLINER20

Grüner Veltliner

Dry white wine from Grüner Veltliner (Havraníky - Staré vinice and Grüner Veltliner (Konice - Kraví hora). Made from vineyards near the National Park Thaytal in bio cultivation.

Maceration a few hours on the skins. Fermented and matured in Moravian and Hungary oak. No added yeast. No filtration, no clarification. Total sulfur 30mg/l .

Alcohol: 12,0 % vol.

VIBEZNOJMO 20

Müller Thurgau | Riesling | Sauvignon

Dry white wine. Strong terroir, energy, elegant, salty.

White wine from Müller Thurgau (50%), Riesling (40%) and Sauvignon (10%). Made from vineyards near the National Park Thaytal in bio cultivation. Maceration a few hours on the skins. No added yeast. Fermented and matured in hungary acacia, french oak and glasses barrels. No filtration, no clarification. Total sulfur 30mg/l.

Alcohol: 12,0 % vol.

Znojemský underground

Riesling | Grüner Veltliner | Grüner Veltliner 2020

Dry white wine from Riesling (Oblekovice - Načeratický kopec, 33%), Grüner Veltliner (Havraníky - Staré vinice, 33%) and Grüner Veltliner (Konice - Kraví hora, 33%). Made from vineyards near the National Park Thaytal in bio cultivation. Strong terroir, fresh, juicy, character. No added yeast. Fermented and matured in French oak and Moravian acacia. No filtration, no clarification. Zero added sulfur. Label painted by Tereza Lišková.

Alcohol: 12,0 % vol.

Buy only in Enotéka znojemských vín in Znojmo. 

QVEVRI AND AMPHORAE

We know from research that Georgia is considered to be the cradle of the early wine production. Wines called qvevri or kvevri were produced here in large amphorae as early as 6,000 years ago. The tradition of wine production by fermentation and maturation of trampled white and blue grapes in large clay vessels has been preserved to this day. The containers are buried underground and the largest ones can hold up to several thousand liters of mash (stomped grapes). In 2013, this method of production was included among the UNESCO heritage sites. The method of producing wines in kvevri vessels is called the Kakheti method - according to the Kakheti region of Georgia. We slightly adapted the production of these wines to the conditions of the Znojmo wine-growing sub-region. 

Fermentation and maturation of trampled grapes takes place in 250l containers for several months, buried underground. Fermentation takes place spontaneously without added yeast. The wines mature in containers without added sulfur. Just before bottling, they are either slightly clarified or bottled completely without preservatives or without filtration. For this series, I also produce wines in ceramic amphorae with a volume of 250L produced in a local Moravian ceramics factory.

DEKADENCE20 (sold out)

Amphora Pinot Noir

Dry red wine. Made from vineyard from Oblekovice - Načeratický kopec in bio cultivation. Made from Pinot Noir.

Maceration 6 months on the skins in moravian amphora and than matured in French oak. No added yeast. No filtration, no clarification. Zero added sulfur. Fruity, spices, elegant, energic, smooth tannins. Label painted by Karel Halouzka.

Alcohol: 12,5 % vol.

DEKADENCE20 (sold out)

Amphora Red Field Blend

Dry red wine. Made from vineyard from Oblekovice - Načeratický kopec in bio cultivation. Made from Pinot Noir, Blaufränkisch, Saint Laurent, Moravian Muscat, Müller Thurgau and Riesling.

Maceration 6 months on the skins in moravian amphora and than matured in French oak. No added yeast. No filtration, no clarification. Zero added sulfur. Flowery, fruity, herbal, elegant, energic. Very aromatic pleasing wine with smooth tannins. Label painted by Karel Halouzka.

Alcohol: 12,5 % vol.

PÉTILLANT NATUREL

Pétillant Naturel (pét-nat for short) is synonymous with the old method of natural sparkling wine production, known as the ancestrale method. Similar types of wine were probably produced in ancient Rome and are written about by the Roman historian Titus Livius. The wines are fermented in barrels or other containers and fermented closed in bottles. Unlike the traditional champagne method of secondary fermentation, this process is a so-called primary fermentation. Both methods differ in the aroma and taste of the finished wine as well. Pét-nat sparkling wines often have strong primary grape tones, expect playful, romantic, aristocratic wines, but also powerful, decadent, punk or elemental wines. There is a strong reflection of the terroir of the vineyard.

I let the wines of this series ferment under the crown cap in sparkling wine bottles. They are different and surprising every year. The appearance of the labels and their theme arises spontaneously only once sampled. Grapes are macerated together with the leaves for several hours to days, spontaneously fermented in barrels, glass or stainless steel containers. The wines are further fermented in a bottle and can be distinguished by a fine sparkling character. The fine yeast in each bottle adds a very interesting taste. Due to the production technology and fermentation, each piece is unique as each bottle contains a slightly different amount of alcohol, residual sugar and effervesce. Bottled without added sulfur and without filtration.